Broccoli Potato Cheddar Soup

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Serves 4 · Prep 15 min · Cook 25 min · Total 40 min · About 510 cal per serving

The Instant Pot earns its counter space with this one.

Ingredients

• 60g butter
• 6g garlic, minced
• 600g chicken broth (or water + 25g Better Than Bouillon)
• 300g potatoes, peeled and diced into 1cm cubes
• 300g broccoli florets, chopped small (include tender inner stems)
• 3g onion powder
• 3g salt
• 2g black pepper
• 1g MSG
• 0.5g cayenne
• 400g whole milk
• 20g flour
• 50g cold milk (for slurry)
• 225g sharp cheddar, shredded

Instructions

1. Set Instant Pot to sauté mode. Melt butter, cook garlic 1 minute.
2. Add broth, potatoes, broccoli, onion powder, salt, pepper, MSG, and cayenne. Stir.
3. Pressure cook on high for 5 minutes.
4. Quick release.
5. Switch to sauté mode. Whisk 20g flour with 50g cold milk into a smooth slurry. Stir into soup, simmer 2-3 minutes until thickened.
6. Stir in 400g whole milk.
7. Add cheddar a handful at a time, stirring until melted.
8. Taste and adjust seasoning.